Red caviar

As you can imagine, there are several types of red caviar; those of authentic origin come from various species of salmon. Paradoxically, they do not come from the typical salmon we find in fishmongers (Atlantic salmon), but from wild Pacific salmon. These other species are close relatives of the rainbow trout typical of our fishmongers.
However, unlike trout, these salmonids are not farmed on an industrial scale in fish farms. Therefore, we depend almost exclusively on the capture of wild specimens on both sides of the North Pacific (Alaska, Canada, Russia, Japan, and some in China).

As for their price, they are reasonably priced at 100 to 250 euros per kilogram, depending on their rarity and quality.

All of them have a pleasant, salty, marine flavor, some stronger and others milder, while their color varies between orange and red. The texture is where we find the greatest difference; we prefer those that "explode" gently without much pressure, while others are more "gummy." This is because very ripe roe has a more resistant coating that makes it a little difficult to chew, and conversely, very unripe roe is so weak that it comes already half-crushed.

A disadvantage of this product is its short shelf life; it is preferable to consume it within less than 1 month of receipt and within 3-4 days once the can or jar has been opened, as it is more susceptible to degradation than black caviar.

Trout roe can also be classified in this category, being smaller and somewhat cheaper since it can be produced without any problem on an industrial scale.